Name: Summer Corn, Tomato and Avocado Salad with Creamy Buttermilk-Dijon Dressing
Total time: 15 min
Yield: 4 Servings
Ingredients: 1 tbsp minced shallots; 2 teaspoons Dijon mustard; 2 tbsp white wine vinegar; 6 tbsp 1% buttermilk; 2 tbsp extra virgin olive oil; 1/4 tsp garlic powder; 1/2 teaspoon kosher salt; pinch black pepper; 1 head romaine (chopped (about 5 cups)); 1 medium corn on the cobb (cooked and cut off husk*); 4 to 5 large grape tomatoes (quartered); 1/2 large avocado (3 oz, sliced); 1/4 cup sliced red onion